FSA Foodies – January 2020

  • On January 14, 2020

Buffalo Roasted Cauliflower Nachos

Just in time for Super Bowl, these Buffalo Roasted Cauliflower Nachos Are The Perfect Game-Day Snack

Serves 6 

Ingredients:

  • 1 head cauliflower, stem and leaves discarded, cut into small florets
  • ¾ cup (180 ml) Ranch dressing
  • ¼ cup (45 g) grated Parmesan cheese
  • ¼ cup (45 g) finely crushed pork rinds
  • 1 rotisserie chicken, meat removed and shredded
  • ½ cup (118 ml) Buffalo Sauce
  • ¼ cup (10 g) chopped scallions
  • ¼ cup (28 g) crumbled blue cheese

Method:

  1. Preheat your oven to 400°F (204°C).
  2. In a bowl, toss the cauliflower florets with ½ cup (118 ml) of ranch dressing. In a separate bowl, mix together the Parmesan cheese and pork rinds. Place the coated cauliflower in a large zipper bag and add the cheese mixture. Shake and toss to coat the cauliflower completely.
  3. Place the cauliflower in a single layer on a large sheet pan lined with parchment paper. Roast in the oven for 20 minutes. Toss the cauliflower, then roast for 20 minutes more, or until well browned; it’s OK if some of the tiny pieces get very brown—those little bits are the best part!
  4. Top the cauliflower with the shredded chicken. Drizzle with the Buffalo sauce and the remaining ranch dressing and sprinkle with the scallions and blue cheese. Serve immediately.

By Jamie Schneider